Welcome to Lost Oak Winery's Blog.
I scream, you scream, we all scream for ice cream!
As the summer reaches peak temperatures in July, Americans celebrate National Ice Cream Month as a way to cool off and enjoy the nation’s favorite frozen treat with friends and family. We can thank a Presidential Proclamation for this day! In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.
What better way to celebrate two of our favorite things - wine and ice cream, than to make a boozy wine float. Delish has a red wine float
and a red wine milkshake
that we are dying to try out!
Chocolate sauce, for lining glasses
1 pt. Magnum Dark Chocolate Raspberry ice cream
1/2 bottle, red wine
Seltzer, for serving
Rim the insides of four glasses with chocolate sauce. Scoop in ice cream and pour over red wine.
Top off with seltzer before serving.
1 (1.5 quart) Breyer's Natural Vanilla Ice Cream
1 c. red wine
4 oz. vodka
Whipped cream, for serving
Maraschino cherries, for serving
In a blender, blend ice cream, red wine, and vodka until smooth.
Divide between glasses and garnish with whipped cream and cherries.
Lost Oak Winery Wins at the 2019 Lone Star International Wine Competition
Burleson, Texas, June 11, 2019
Each year the Texas Wine and Grape Growers Association hosts the Lone Star International Wine Competition (LSIWC). This year twenty-five judges, primarily from the retail and distribution tier of the wine industry, participated in the blind judging on June 3-4, 2019 in historic Grapevine, Texas, centrally located between Dallas and Fort Worth. The LSIWC is the oldest wine competition in the State of Texas.
Lost Oak Winery is proud to announce the following wines were awarded medals:
- Cabernet Sauvignon 2017 Silver
- Tempranillo 2017 Silver
- Mourvedre Rose 2018 Silver
- Orange Muscat 2018 Bronze
- Cabernet Franc 2017 Bronze
- Sauvignon Blanc 2018 Bronze
Come to the Lost Oak Tasting Room for a taste. Cheers to Texas Wine!
May 29th is Coq Au Vin Day and we celebrate with this drunken chicken dish.
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. We love this Julia Child's recipe, which, despite what you may think, is easy as can be. You can even make it in the slow cooker with equally spectacular results.
We love it even more paired with Lost Oak Winery's award-winning Cabernet Franc and Sauvignon Blanc. Both wines are made at Lost Oak Winery, Burleson TX, with grapes from Burning Daylight Vineyards - just across the highway in Rendon TX.
Enjoy, and don't forget, as you make the dish, a cup of wine for you and a cup of wine for the chicken.
Cheers & Bon Appétit!
1/2 cup lardons (or very thickly sliced bacon), cut into 1/4- by 1 1/2-inch strips (optional)
2 or more tablespoons olive oil
3 1/2 to 4 1/2 pounds chicken, cut into parts (or all one kind of part), thoroughly dried
1/4 cup Cognac or Armagnac
Salt and freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
20 pearl onions, peeled
3 tablespoons all-purpose flour
2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
About 2 cups homemade chicken stock, or beef stock, preferably brown chicken stock (see headnote above)
1 or 2 garlic cloves, mashed or minced
About 1 tablespoon store-bought or homemade tomato paste
3/4 pound fresh mushrooms, trimmed, rinsed, and quartered
1. To make the coq au vin in your slow cooker, see the Slow Cooker Variation below.
To make the coq au vin on your stovetop, pour enough oil in a large pot to reach a depth of 1/8 inch if you’re not using lardons or bacon. If you are using lardons or bacon, toss them in a heavy-bottomed casserole or pot along with 2 tablespoons oil over medium or medium-high until lightly browned, about 2 minutes. Transfer the lardons or bacon to a plate, leaving the drippings in the pot.
2. Heat the drippings or oil remaining in the pot over medium-high heat. Add the chicken, being careful not to crowd the pieces. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.) Carefully pour the Cognac or Armagnac into the pot and wait until it becomes bubbling hot. If desired—and if you’re brave—ignite the sauce with a match. Let it flame for a minute, gently tilting the pot by its handle and swirling the sauce to burn off the alcohol. To extinguish the flames, simply cover the pan with its lid.
3. Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan and then nestle the onions around the chicken. Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes.
4. Uncover the pot, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.
5. Remove the pot from the heat and gradually stir and swirl in the wine and enough stock to almost cover the chicken. Add the lardons or bacon, garlic, and tomato paste to the pot, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife). Grab some tongs and transfer the chicken pieces to the plate when they’re done. Continue to cook the rest of the chicken a few minutes longer. If the onions are not quite tender, continue cooking them in the sauce, then return the chicken to the pot, add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. (If the sauce seems too thin, bring it to a boil and cook until the sauce is reduced to the desired consistency. If the sauce is too thick, thin it with spoonfuls of stock.) Taste the sauce and correct the seasoning accordingly. Serve the coq au vin immediately or let it cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pot of coq au vin over medium-low heat.
SLOW COOKER VARIATION
Yes, you can make Julia Child’s coq au vin recipe in a slow cooker. Just understand that the complexity of this French classic relies in large part on the caramelization that comes from searing or sautéing various ingredients in a hot skillet prior to jumbling them all together to simmer. Making coq au vin in a slow cooker still turns out a lovely and worthwhile stew, albeit one with just slightly less depth of flavor. There are almost as many ways to adapt this recipe for the slow cooker as there are cooks and slow cookers. We opted for the following approach, which worked swell. If using the lardons (or bacon), follow step 1 of the instructions above. Place the lardons (or bacon) and their drippings in the slow cooker and add the remaining ingredients except for the oil and the flour, using only 1 cup stock (not 2 cups as instructed above). Cook on medium heat for 5 1/2 to 6 hours, until the chicken is tender. Transfer the chicken to a platter or a serving dish. Heat the olive oil in a saucepan over medium-high heat, stir in the flour, and cook until it forms a paste and just begins to turn brown at the edges. Stirring constantly, very slowly strain the liquid from the slow cooker into the saucepan and simmer until it has reduced to a consistency that’s thick enough to coat the back of the spoon. Transfer the onions to the platter or dish with the chickens and discard the bay leaf. Pour the reduced sauce over the chicken and onions.
[Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow cooker with certain quirks with which you’re intimately familiar, you may want to tweak the cooking technique accordingly. And, natch, we’d love if you’d share it with us in a comment below.] Curious to hear more about working magic with your slow cooker? Peruse our entire selection of slow cooker recipes.
The 38th San Francisco International Wine Competition was held November 17 through November 19, 2018, during which 59 judges tasted over 4,500 wines. With entries from countries all around the world, the 2018 SFIWC was truly a global competition.
Here are the awards to Lost Oak Winery wine bestowed by the San Francisco International Wine Competition distinguished Competition judges.
Cabernet Franc 2016 GOLD
Montepulciano 2016 SILVER
Mourvèdre Rosé 2017 SILVER
Cabernet Sauvignon 2016 BRONZE
Viognier 2017 BRONZE
Blanc du Bois 2017 BRONZE
We are honored to be awarded such high accolades form this competition.
Cheers to Texas Wine!
Here is a sweet post by her mother Aly. It truly has taken a village to raise this sweet little girl. And yes, we still have more Emerson wine for sale in the Tasting Room!
-Dr. Farley and everyone at the Advanced Maternal and Newborn Institute at Medical City Dallas for walking me through the rest of my pregnancy with a heart baby and delivering her safely
- Dr. Day for all of my prenatal sonograms figuring out down to the millimeter our sweet girls anatomy.
- Dr. Schwenderman and his NICU team for reacting when Emerson coded and removing the fluid around her heart to save her life.
- Father Brian for praying with us when we thought we were losing her and for showing up every time things were overwhelmingly hard as if sent from God directly.
- Every single CHSU nurse in the incredible unit at Medical City Children's Hospital that took care of her in a way i never could and making sure I never questioned her care along the way.
- Pediatric Heart Specialists for creating the plan to get us here today. Countless medications, procedures, and planning. Everyone including Dr. Alan Sing, Holly (and her tolerance of my countless questions in the midst of her being a superwoman in her own life), and Ashley (caring for my daughter while carrying two of her own!)
- Dr. Renard for repairing her malrotated intestine and placing her G-tube - the tool that would sustain her to this point and past.
- Dr. Eric Mendeloff for holding my daughters heart in his hand and giving her a chance at life - the gratitude I have for that is so great it is intensely overwhelming.
- Dr. Delia Wright in Grandbury for taking on our case and being an amazing pediatrician
- Our incredible gastrointerologist Dr. Lillienne Chan walking us through how to feed Emerson.
- Our Nutritionist Maria-Paula Carillo with Life Cycle Nutrition for working so closely with Dr. Chan to come up with creative ways to make sure her nutritional needs are being met.
- Dr. Ha for helping us get her helmet to correct her Plagiocephaly.
- Katie and everyone at ECI for woking with her on physical therapy and speech therapy
- Lost Oak Winery and 4.0 cellars owners, staff, and patrons for creating Emerson wine- proceeds of which made it possible to get emerson every medication she needs and all the transportation to the countless appointments. This was crucial and incredibly kind.
- Everyone who has donated to our GOFUNDME page - these funds helped more than you could know.
- The staff at Grace Preschool, LLC for understanding along the way and teaching my sweet Harper and showing her God's grace in a time of great confusion for her.
- Yuridiana Santos for being the BEST home nurse and mom or baby could ask for and an incredible mom to her own children.
- Constant Family support
- Everyones prayers and thoughts - I firmly believe they are the foundation for the success of all of those listed above.
On January 6, 2018 Lost Oak Winery was featured as a wedding venue on
We could not be more thrilled to report we scored a 9 out of 10 for venue!
WeddingWire Couples' Choice Award
By Mariam Copeland
Mariam & Angela were entrusted to take the award home, and took it on a tour of Las Colinas, Texas!
For those of you who have purchased Sweet Emerson wine, we THANK YOU!
Here is an update on baby Emerson, the daughter of Aly Lockhart and niece of our Winemaker Jim Evans. She is eight months old and doing so well! She has a very long road of hospital stays behind her, and a long road ahead of her, but we could not be more overjoyed to tell you news is good!
Emerson is now five months post-heart surgery. She has routine checks at her cardiologist, gastroenterologist, and nutritionist in Dallas and they are all very happy with her progress. She has one of the best post-surgical outcomes with her type of heart defect and is right on track to have her next heart surgery between the ages of 2 and 3. One in one hundred children are born with some form of heart defect or malformation, and her particular defects required her to have both a heart surgery and stomach surgery at the age of three months.
Having spent so much time in the hospital at such an early age, her oral development has been very slow. She receives most of her nutrition and medications from a feeding tube connected to her stomach. However, she continues to reach milestones and is working very hard at becoming more independent of the feeding tube, relying more on eating solid food and receiving some medicines by mouth. She has spent the last three months wearing a helmet to correct plagiocephaly, flat head syndrome, as a direct result of her lying on her back in the hospital. As much as she hates to wear it, the helmet is easily decorated with bows and has been the perfect accessory to every outfit she wears.
Her personality flourishes and she is such a bright light in this world.
For every bottle of Emerson wine purchased, Lost Oak will donate $5 to the GoFundMe account for Emerson's ever-growing medical expenses.
Please help give little Emerson the start in life she needs.
Thank you for your generosity.
- The Lost Oak Family
Lost Oak winery didn’t start off as Lost Oak, in fact it didn’t start off as a winery at all!
Gene Estes started out as a grape grower here in Burleson, Texas back in 1989. He sold his grapes to a small winery in Denton called Lone Oak. In 2003 the owners of Lone Oak decided to try their hand at the restaurant scene and bought a little bar-b-que place called Rudy’s. By 2005 they had opened multiple locations and decided to get out of the wine business. Gene leaped at the opportunity to own his own winery, and bought Lone Oak Winery and moved it from Denton to Burleson. In August of 2006 Loan Oak Winery was officially opened.
The new Winery in Burleson was a big hit, garnering awards and acclaim from all over, but none as prestigious as the Double Gold Medal from the prestigious San Francisco Chronicle International Wine Competition we won with our Viognier in 2010! We were so proud!
However, all this attention also had its downside. Amongst all the hubbub of winning such a huge award we also received a cease and dissent letter stating that another winery in California owned the trademark to the name Lone Oak Winery. Oopsie!
So, Lone Oak Winery in Burleson, Texas bowed out graciously and changed its name to Lost Oak Winery in 2012.
And that... is how we "Lost" our Lone!"
See the story of Lost Oak Winery over the past 10 years by clicking here.